Baked and fried calzone

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy

For the herb ricotta

500g ricotta
3 tbsp dried basil
3 tbsp dried oregano
15g butter

For the pesto

170g fresh basil
200g pine nuts
175g shredded Parmesan
375ml extra-virgin olive oil
4 to 5 cloves garlic
2 balls store-bought dough
Plain flour (for dusting)
For the ricotta:
1) Combine ingredients in a large mixing bowl and stir together.

For the pesto:
2) Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.

For baked calzone:
3) Preheat oven to 240C.

4) Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/2-cm thick. Spread a layer of pesto on dough a few inches across, leaving about 2-cm around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a half moon. Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.

To deep fry:
5) Preheat peanut oil to 180C.

6) Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.
*Cook's Note: 500g of dough yields 2 calzones.

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